Carrot bouillon with Flädle

Name: Carrot bouillon with Flädle
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 small bunch of greens; 1 medium sized tomato; 1 medium onion; 250 g Beef for; 7-10 Tbsp Cooking; 5-6 Peppercorns; 7-10 Tbsp salt, white pepper; 3 tablespoons (50 g) Flour; 1 Egg (Gr. M); 5-6 Tbsp Milk; 2 TEASPOONS butter/margarine; 1 large carrot; 1/2 bunch Chives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 small bunch of greens
1 medium sized tomato
1 medium onion
250 g Beef for
7-10 Tbsp Cooking
5-6 Peppercorns
7-10 Tbsp salt, white pepper
3 tablespoons (50 g) Flour
1 Egg (Gr. M)
5-6 Tbsp Milk
2 TEASPOONS butter/margarine
1 large carrot
1/2 bunch Chives

Directions

1
Clean, wash and coarsely chop the soup vegetables and tomato. Peel and halve the onion. Wash the meat
2
Bring everything to the boil with 1 l water, peppercorns and 1 tsp salt. Simmer covered for about 1 1/2 hours
3
Whisk flour, egg, milk and a little salt. Heat 1 teaspoon of fat in a frying pan. Add half of the dough. Bake the pancakes on each side for about 2 minutes, roll them up while still hot. Bake a second pancake in the same way
4
Peel, wash and finely dice the carrot. Sieve the stock, bring to the boil. Cook the carrot for about 5 minutes. Season to taste
5
Cut the pancakes into slices. Heat in the broth. Wash the chives, chop finely, sprinkle over the stock